Brett Barnes discusses his role as Head Chef at Eelbrook and his own inspirations with regards to pursuing a career as a Chef.
Name:Brett Barnes
Role: Head Chef
Place of work: Eelbrook
Bio: Originally from Zimbabwe Chef Brett Barnes has gone from gastro pubs in Leeds, to Mark Hix in London to the 19th best restaurant in the world in Sweden but has now settled in London’s Eelbrook with a casual dining restaurant that Brett says is him. Brett and his team offer Mediterranean food with a lot of British ingredients on a menu that changes three or four items a week.
Chef Skills
Brett Barnes takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.
How long have you been in the industry?
My first kitchen job came about in 2003 as an apprentice at a small restaurant in Leeds called Ferret Hall Bistro, so I’ve been in the business around 12 years to date.
What made you become interested in being a Chef?
I started getting into food and cooking during my time at university. It really took off when I broke my ankle playing football…I had nothing to do all day so ended up watching a lot of cooking programs and reading as many cookbooks as I could. That's when I really got the bug! Portland crab with marinda tomato, monksbeard and blood orange.
What experience do you think working for restaurants like Duck Soup and Mark Hix has given you?
Working for Hix was a hugely important part of my career. It taught me that being a successful Chef is not just about knowing how to cook a nice piece of fish; it requires teamwork, leadership and business knowledge. It taught me a lot about how to run a kitchen and a restaurant. The Executive Chef there, Kevin Gratton was a real mentor of mine.
What sort of experience and traits would you be looking for in someone who was applying to work at Eelbrook?
People applying for Chef positions at Eelbrook need to possess the following traits:
A passion for food
A good work ethic
A friendly, honest personality
The ability to work in a team
A clean, tidy and neat way of working
Good experience is preferable, although, skills can be taught - the characteristics I mention above often can't.
Who would you recommend people hoping to get started in the industry speak to in terms of advice and tips?
It’s not necessarily one person, it’s about finding your own mentor and inspiration.
In terms of my advice, if you want to get in this industry, a passion for and knowledge of food is absolutely paramount. Hard work is essential and the less you moan about it the better you will get along. Choose a restaurant to work in where you not only like the style of food, but you also get a good "vibe" from the kitchen and the staff.
For the first few years, try to work with various different types of cuisine in order to expand your knowledge. Work abroad for a stint if you ever get the opportunity.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Harriet Mansell’s Lilac opens new outdoor space for wild foods tasting menu
#featuredchef
Mark Birchall, chef/patron, Moor Hall: ‘We’re all about making an unbelievable guest experience’
#news
The Staff Canteen Live 2024: Networking lunch at Muse by Tom Aikens
#news
New restaurant opening for the team behind Ka Pao and Ox and Finch
#news
Patrick Powell leaves the Midland Grand Dining Room and Allegra
#editorials
From Rzeszow to Roux Scholar: Karol Ploch’s Culinary Journey
#news
The Staff Canteen Members’ Choice Awards 2024 – the winners announced
#news
Robert Taylor will join Galton Blackiston, Robin Read, Harry Kirkpatrick and Jean Delport on The Staff Canteen Live stage at UCFF, with sponsors Quality Meat Scotland, McCormick Flavour Solutions and Seafood Scotland!
#heroesofthehotplate
James Sharp, Executive Chef, Restaurant 1890 by Gordon Ramsay: “The new standards are what it’s all about”